Cherry-Grapefruit Basil Sorbet

• 1 cup water
• 1/2 cup sugar
• Dash of kosher salt
• 1/2 cup basil leaves
• 3 cups pitted cherries
• 1/2 cup fresh ruby red grapefruit juice (about 1 grapefruit)
• 1 1/2 teaspoons fresh lime juice

1. Combine first 3 ingredients in a small saucepan; bring to a boil, stirring until sugar dissolves. Stir in basil; remove from heat. Cover and let stand 30 minutes.
2. Place cherries in a food processor; process until smooth. Add sugar mixture, grapefruit juice, and lime juice; process until well blended. Strain cherry mixture through a fine sieve over a bowl; discard solids. Pour cherry mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.

water, sugar, kosher salt, basil, cherries, fresh ruby red grapefruit juice, lime juice

Taken from www.myrecipes.com/recipe/cherry-grapefruit-basil-sorbet (may not work)